Tapioca starch exhibits good clarity and bland flavour.
It has good film-forming characteristics with resistance to cracking and
chipping. It may be used at a concentration of twenty per cent. The film-forming
properties of Tapioca dextrin's make it effective as a replacement for gum
Arabic in the pan coating of confections. This dextrin can be used as a
non-tacky glaze for cakes, donuts, fruit, nuts and candies.

Baking

High maltose and high conversion syrups improve moisture
retension and colour control in final product. Dextrose syrup improve crust and
doug properties. High fructose syrups are used in frosting and
fillings.

Baby food

Maltodextrin and starch is used as a nutrient with low
fermentability; dextrose as an energy source.

Noodles

Adding potato starch or better a dual esterifed starch with
low gelatinisation point and a high peak viscosity to noodles improves their
consistency and mouthfeel. The starch will gelatinize and absorb water before
the wheat flour takes over and dominate the viscosity profile.

Sauces

Pizza sauce gets improved eye appeal and mouthfeel from a cold
water swelling pregelatinized starch. A cross-linked instant starch is easy to
disperse in cold mixtures or oil and adds a pulpy and richer look to fruit based
sauces. Cross-linking imparts the starch with resistance in acid foods and will
even allow retorting.

Meat products

Modified waxy maize, potato or tapioca starch added at the
chopping stage swells during heating and binds in poultry rolls and meat loaves
as well as other cooked meats. The final texture will be firm and retained for
prolonged periods. Starch may reduce drip during smoking of meats and weeping of
vacuum packed foods.

Starch is also used as a skim milk in replacer.

Low calorie foods

HFSS 90 is used in low calorie food applications, due to its
high sweetening power to calorie ratio.

Tapiocabased modified starch can be used as a
fat mimetic in dairy systems due to its bland flavour. A low-fat product can be
prepared with the organoleptic and textural properties of a traditional fat
containing product.

Soft drinks

High fructose starch-based syrup (HFSS), although originally
introduced in 1967, it was the fructose level increase to 55% in 1978 which
resulted in sugar's loss of the soft drink market. HFSS can be produced at
considerably lower costs than sugar, giving this product a competitive advantage
over sugar.

High fructose starch-based syrups (HFSS) are used for soft
drinks as a sugar replacement with similar sweetness. HFSS 55, is a most
concentrated sweetener used primarily in beverages. It is a direct replacement
of sugar. HFSS 42, an all-purpose sweetener, does also find uses in beverages.
HFSS stabilize the flavour profile.

Beer

High maltose syrups find use as wort syrup in beer production.
It is an excellent fermentation substrate and fermentation can be controlled by
the sugar spectrum of the syrup. Some yeast species are sensitive to high
concentrations of glucose but maltose does not have any suppression effect on
yeast.

Alcohol

Very high DE glucose syrups are used as a fermentation booster
in alcohol fermentation. Dextrose syrup hasthe advantage, that it is completely
used up and do not add to by-products and may improve throughput when capacity
is exhausted.

Sugar serves as a preserving agent, contributes flavor, and
aids in gelling. Cane and beet sugar are the usual sources of sugar for jelly or
jam. Starch syrup may be used to replace part of the sugar in recipes, but too
much will mask the fruit flavor and alter the gel structure. Too little sugar
prevents gelling and may allow yeasts and molds to grow.

Medium high glucose syrup - 63 DE - replaces sugar in
marmalade and jam. To provide good shelf life a high sugar concentration is
required and for the purpose a 63 DE syrup is preferred to the traditional 42 De
syrup. High conversion syrups and HFS adds more sweetness and increase osmotic
pressure (better shelf life).

Starch is used as a binder and nutrient in animal feed
pellets. wet as is like roughage or dried. The dried pulp finds some use as a
moisture absorber in soft foods for fur animals and fish. Wheat gluten is used
as a meat extender or replacer in pet food. Potato protein is a valuable protein
for for animals and small pigs.

Concrete

Starch finds use as a retarder in concrete. Starch products
are used for reducing set-time in cement.

Oil drilling

Pregelatinized starch is used to increase viscosity of
drilling mud and to reduce fluid loss by sealing the walls of boreholes.
Cross-linking imparts higher temperature stability. Starch ethers impart
tolerance to polyvalent canons and sea water. Starch are usedand for increasing
the viscosity of transport and cooling water.

Gypsum & Mineral Fiber

Starch is used as a binder in gypsum plaster, gypsum and
mineral fibre board

Nappy/Diaper

Starch is used as an adhesive.

Diapers with superabsorbent gelling materials in their core
has been developed with gelling materials capable of sequestering 80 times their
weight of moisture. Starch based products may substitute high-molecular weight,
cross-linked sodium polyacrylate polymers as the absorbent.

Water

Starch products are used as flocculants in many industrial
water treatment plants for flocculation purposes.

Coal

Briquettes made of coal dust and fines are bound with starch
as a binder

Detergent

Starch finds use as a redeposition inhibitor of dirt once it
has been released from the fabric.

Pharmacy

Starch acts as a binder in pharmaceutical tablets and as a
disintegrating agent as well.

Special starch is used as dusting powder and surgical glove
powder.

Ice cream

Starch products are used as crystal and texture controller.
High maltose and high conversion syrups control softness and freezing
characteristics. Recipee.

Today's ice cream has the following composition:

greater than 10%
milkfat - usually between 10% and as high as 16% fat in some premium ice
creams

9 to 12% milk solids-not-fat:
this component contains the proteins (caseins and whey proteins) and
carbohydrates (lactose) found in milk

12 to 16% sweeteners: usually
a combination of sucrose and glucose syrup

0.2 to 0.5% stabilizers and
emulsifiers

55% to 64% water which comes
from the milk or other ingredients

A sweet ice cream is usually desired by the consumer. As a
result, sweetening agents are added to ice cream mix at a rate of usually 12 -
16% by weight. Sweeteners improve the texture and palatability of the ice cream,
enhance flavors, and are usually the cheapest source of total solids. In
addition, the sugars contribute to a depressed freezing point so that the ice
cream has some unfrozen water associated with it at very low temperatures
typical of their serving temperatures, -150 to -180 C. Without this unfrozen
water, the ice cream could be too hard to scoop.

It has become common in the industry to substitute all or a
portion of the sucrose content with sweeteners derived from starch syrup. This
sweetener is reported to contribute a firmer and more chewy body to the ice
cream, is an economical source of solids, and improves the shelf life of the
finished product. Starch syrup in either its liquid or dry form is available in
varying dextrose equivalents (DE). As the DE is increased by hydrolysis of the
starch, the sweetness of the solids is increased and the average molecular
weight is decreased. This results in an increase in the freezing point
depression, in such foods as ice cream, by the sweetener. The lower DE starch
syrup contains more dextrins which tie up more water in the mix thus supplying
greater stabilizing effect against coarse texture.

HFSS High fructose starch-based syrup can be used to a much
greater extent in sucrose replacement. However, these HFSS further reduce the
freezing point producing a very soft ice cream at usual conditions of storage
and dipping in the home. A balance is involved between sweetness, total solids,
and freezing point.

Confectionery

High conversion glucose syrups replase sucrose and imparts
products with less hygroscopicity and a better viscosity profile. High maltose
syrups controls moisture and texture in soft confections.

Candy

High amylose cornstarch contains as much as 70% amylose
compared to 25-28% in ordinary cornstarch. This makes it a particular strong
gelling agent in the manufacture of fine jelly gum candies. High amylose
cornstarch is used in combination with normal fluidity starches (thin boiling
starches). Up to half the starch is commonly replaced by high amylose starch to
obtain quick setting candy piece with an attractive texture.

Tapioca speciality dextrin's replaces from 20% to 40%
of gum Arabic in some hard gum candies.

Agriculture

Copolymerizing starch with acrylonitril and alkaline
hydrolysis gives a super absorbing polymer, "Super- Slurper" used for coating of
seeds to improve presence of water for faster germination and to improve water
capacity of soil for potted plants.

Stain remover

To remove a stain with an absorbent powder, sprinkle a layer
of starch powder over the stain. Spread the starch round, and as soon as it
becomes gummy lift, shake or brush it off. Repeat this until nothing further is
being absorbed. If a mark still remains after this, mix the powder to a paste,
using water for non-greasy stains and a grease solvent (see "for greasy marks").
Leave standing till dry, then brush off.

Dusting powders

Dusting powder consists of finely powdered substances free of
grittiness. They are used on normal intact skin prophylactically to reduce
friction (talc) or moisture (starch). By cross-linking starch can be stand
sterilising in autoclave and be used as surgical dusting powder.

Paper

Thin-boiling starches is used as sizing on most paper.
Cationic starches are used as wet-end additives improving filler retension and
reducing effluent load. Starch is used for for coating.

Corrugated board

Native starch in mixture with pregelatinized starch is applied
on top of the corrugated flute before lining. The native starch acts as an
instant glue with good tack when heat is applied.

Card board may be produced by gluing liners together with a
starch based glue.

Textile

Starch is used for sizing yarn to improve abrasion resistance
in fast looms. Starch is is used for finishing fabrics to add feel, stiffness or
to provide a good printing surface. Thin-boiling starches are
preferred.

Plastics & Packaging

In plastics starches improve the biodegradability of plastic
and finished products.

APPENDIX 2

US STARCH REGULATIONS

110[Code of Federal Regulations][Title 21, Volume 3, Parts
170 to 199][Revised as of April 1, 1998]From the U.S. Government
Printing Office via GPO Access[CITE: 21CFR172.892]

PART 172-FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD
FOR HUMAN ONSUMPTION-Table of Contents

Subpart I-Multipurpose AdditivesSec. 172.892 Food
starch-modified.

Food starch-modified as described in this section may be
safely used in food. The quantity of any substance employed to effect such
modification shall not exceed the amount reasonably required to accomplish the
intended physical or technical effect, nor exceed any limitation prescribed. To
insure safe use of the food starch-modified, the label of the food additive
container shall bear the name of the additive "food starch-modified" in addition
to other information required by the Act. Food starch may be modified by
treatment prescribed as follows:

(a) Food starch may be acid-modified by treatment with
hydrochloric acid or sulfuric acid or both.

(b) Food starch may be bleached by treatment with one or more
of the following:

Ammonium persulfate, not to exceed 0.075 percent and sulfur
dioxide, not to exceed 0.05 percent.

............................

Chlorine, as calcium hypochlorite, not to exceed 0.036 percent
of dry starch.

The finished food starch-modified is limited to use only as a
component of batter for commercially processed foods.

Chlorine, as sodium hypochlorite, not to exceed 0.0082 wound
of chlorine per pound of dry starch.

............................

Potassium permanganate, not to exceed 0.2 percent.

Residual manganese (calculated as Mn), not to exceed SO parts
per million in food starch- modified.

Sodium chlorite, not to exceed 0.5 percent

............................

(c) Food starch may be oxidized by treatment with chlorine, as
sodium hypochlorite, not to exceed 0.055 pound of chlorine per pound of dry
starch.

(d) Food starch may be esterified by treatment with one of the
following:

Limitations

Acetic anhydride

Acetyl groups in food starch-modified not to exceed 2.5
percent.

Adipic anhydride, not to exceed 0.12 percent, and acetic
anhydride.

Do.

Monosodium orthophosphate

Residual phosphate in food starch-modified not to exceed 0.4
percent calculated as phosphorus.

1-Octenyl succinic anhydride, not to exceed 3
percent.

............................

1-Octenyl succinic anhydride, not to exceed 2 percent, and
aluminum sulfate, not to exceed 2 percent.

............................

1-Octenyl succinic anhydride, not to exceed 3 percent,
followed by treatment with a beta-amylase enzyme that is either an approved food
additive of is generally recognized as safe

Limited to use as a stabilizer or emulsifier in beverages and
beverage bases as defined in Sec. 170.3(n)(3) of this chapter.

Phosphorus oxychloride, not to exceed 0.1 percent.

............................

Phosphorus oxychloride, not to exceed 0.1 percent, followed by
either acetic anhydride, not to exceed 8 percent, or vinyl acetate, not to
exceed 7.5 percent.

Acetyl groups in food starch-modified not to exceed 2.5
percent.

Sodium trimetaphosphate

Residual phosphate in food starch-modified not to exceed 0.04
percent, calculated as phosphorus.

Sodium tripolyphosphate and sodium trimetaphosphate.

Residual phosphate in food starch-modified not to exceed 0.4
percent calculated as phosphorus.

Succinic anhydride, not to exceed 4 percent.

............................

Vinyl acetate

Acetyl groups in food starch-modified not to exceed 2.5
percent.

(f) Food starch may be esterified and etherified by treatment
with one of the following:

Acrolein, not to exceed 0.6 percent and vinyl acetate, not to
exceed 7.5 percent.

Acetyl groups in food starch-modified not to exceed 2.5
percent.

Epichlorohydrin, not to exceed 0.3 percent, and acetic
anhydride.

Acetyl groups in food starch-modified not to exceed 2.5
percent.

Epichlorohydrin, not to exceed 0.3 percent, and succinic
anhydride, not to exceed 4 percent.

............................

Phosphorus oxychloride, not to exceed 0.1 percent, and
propylene oxide, not to exceed 10 percent.----------------------

Residual propylene chlorohydrin not more than 5 parts per
million in food starch-modified.---------------

(g) Food starch may be modified by treatment with one of the
following:

Limitations

Chlorine, as sodium hypochlorite, not to exceed 0.055 pound of
chlorine per pound of dry starch; 0.45 percent of active oxygen obtained from
hydrogen peroxide; and propylene oxide, not to exceed 25 percent.

Residual propylene chlorohydrin not more than 5 parts per
million in food starch-modified.

Sodium hydroxide, not to exceed 1 percent.

............................

(h) Food starch may be modified by a combination of the
treatments prescribed by paragraphs (a), (b), and/or (i) of this section and any
one of the treatments prescribed by paragraph (c), (d), (e), (f), or (g) of this
section, subject to any limitations prescribed by the paragraphs
named.

(i) Food starch may be modified by treatment with the
following enzyme:

Enzyme

Limitations

Alpha-amylase (E.C. 3.2.1.1)

The enzyme must be generally recognized as safe or approved as
a food additive for this purpose.

The resulting nonsweet nutritive saccharide polymer has a
dextrose equivalent of less than 20.

PART 178-INDIRECT FOOD ADDITIVES: ADJUVANTS,
PRODUCTIONAIDS, AND SANITIZERS-Table of Contents

Subpart D-Certain Adjuvants and Production Aids

Sec. 178.3520 Industrial starch-modified.

Industrial starch-modified may be safely used as a component
of articles intended for use in producing, manufacturing, packing, processing,
preparing, treating, packaging, transporting, or holding food, subject to the
provisions of this section.

[[Page 376]]

(a) Industrial starch-modified is identified as
follows:

(1) A food starch-modified or starch or any
combination thereof that has been modified by treatment with one of the
reactants hereinafter specified, in an amount reasonably required to achieve the
desired functional effect but in no event in excess of any limitation
prescribed, with or without subsequent treatment as authorized in Sec. 172.892
of this chapter.

List of reactants

Limitations

Ammonium persulfate, not to exceed 0.3 pct. or in alkaline
starch not to exceed 0.6 pct

----------------

(4-Chlorobutene-2) trimethylammonium chloride, not to exceed 5
pct.

Industrial starch modified by this treatment shall be used
only as internal sizing for paper and paperboard intended for food
packaging.

Industrial starch modified by this treatment shall be used
only as internal sizing for paper and paperboard intended for food packaging and
as surface sizing and coating for paper and paperboard that contact food only
Types IV A, V, VII, VIII, and IX described in table 1 of Sec 176 170(c) of this
chapter

(2) A starch irradiated under one of the following
conditions to produce free radicals for subsequent graft polymerization with the
reactants listed in this paragraph (a)(2)

For use only as a retention aid and dry strength agent
employed before the sheet- forming operation in the manufacture of paper and
paperboard intended to contact food, and used at a level not to exceed 0.25 pct
by weight of the finished dry paper and paperboard fibers.

1. Not more than 60 weight percent vinyl copolymer (of which
not more than 32 weight percent is [2- (methacryloyloxy)ethyl] trimethylammonium
methyl sulfate).

2. Not more than 0.20 pct residual acrylamide.

3. A minimum nitrogen content of 9.0 pct.

(b) The following adjuvants may be used as surface-active
agents in the processing of industrial starch-modified:

(c) To insure safe use of the industrial starch-modified, the
label of the food additive container shall bear the name of the additive
"industrial starch-modified," and in the instance of an industrial
starch-modified which is limited with respect to conditions of use, the label of
the food additive container shall contain a statement of such limited
use.